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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 300.9
  • Total Fat: 9.8 g
  • Cholesterol: 43.4 mg
  • Sodium: 1,157.3 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 21.5 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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Chicken Enchiladas

Submitted by: WILDLEGOS

Introduction

chicken enchiladas - reheat really well - perfect for lunch the next day. chicken enchiladas - reheat really well - perfect for lunch the next day.
Number of Servings: 10

Ingredients

    2 boneless skiness chicken breasts
    1 tsp olive oil
    1 tsp cumin
    1 tsp garlic powder
    1 tsp chipotle seasoning
    1/2 onion chopped
    1 cup frozen corn
    1 small can chopped green chilis (drained)
    1 can diced tomatos (drained)
    10 whole wheat tortillas
    1 can medium enchilada sauce
    2 cups shredded cheddar

Directions

Makes 10 enchiladas (uses 2 casserole dishes)

Mix olive oil, cumin, garlic powder, and chipotle seasoning. Rub on chicken. Wrap in foil. Bake for 60 minutes at 350 degrees. Cool and shred.

Sautee onion. Add corn, chilis, tomatos, chicken, & juice from chicken. Cook until heated through.

Soften tortillas in microwave (i do 10 seconds each, one at a time) Spread a little enchilada sauce on the bottom of the pan & on each tortilla. Add chicken mixture & sprinkle a little cheese. Roll up and place in casserole dish. Top with more enchilada sauce and more cheese. Bake 15 minutes, or until cheese melts.

You can top with a little sour cream - not included in these calculations.

Number of Servings: 10

Recipe submitted by SparkPeople user WILDLEGOS.






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